I have another recipe for pita that always pops. The balls are formed by flouring your hands first. Then put the dough piece in your palm. With your other hand, pull the dough out from the sides, fold it back to the middle and press gently. Go all the way around the pice of dough. Put the ball, smooth side up on a sheet lined with cloth. Put a dry cloth on top and a damp cloth on top of that. Let them rise about 1-1.5 hours. Roll them out using 4 strokes in each direction on a floured board. Shake off the flour and place them 1/2" apart on a dry cloth. Cover with a dry cloth and a damp cloth and cover all with plastic wrap. Let them rise at room temp for about an hour. Put one oven rack about 2" from bottom and another 4 inches below the broiler and preheat until 475. Cook on an ungreased sheet for about 5 minutes on the lower rack and then turn on the broiler and brown for about a minute. Let the oven go back to 475 before you do the next batch. Those are the directions but I usually just bake them in a hot oven and don't bother with the extra browning. They ALWAYS puff...no exceptions. Just be gentle with them.

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